Nutrition balance score
Good
Glycemic Index
52
Low
Glycemic Load
27
High
Nutrition per serving
Calories455.6 kcal (23%)
Total Fat23 g (33%)
Carbs52.5 g (20%)
Sugars14.4 g (16%)
Protein13.8 g (28%)
Sodium659.2 mg (33%)
Fiber5.1 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Pg. 202
Preheat oven to 400°. Line rimmed baking sheet with parchment paper.
Step 2
Mix feta, ricotta, scallions, raisins, pine nuts, oregano, lemon juice, garlic, and nutmeg together in a medium bowl. Add spinach and stir until well combined. season with salt and pepper to taste.
Step 3
Lay one phyllo sheet on clean counter with short side facing you and brush it with oil, making sure to cover the entire surface. Repeat and layer with remaining 4 phyllo sheets, brushing each with oil.
Step 4
Mound spinach mixture into narrow log along bottom edge of phyllo, leaving a 2-inch boarder at the bottom, and 1/2 inch boarder on the sides. Fold bottom edge of dough over filling, then continue to roll dough around filling into a fight log, leaving the ends open.
Step 5
Gently transfer strudel seam side down to prepared sheet and brush with oil. Cut four 1.5 inch vents diagonally across the top of the strudel.
Step 6
Bake strudel until golden brown, 20-25 minutes, rotating sheet halfway through baking. Let it cool on the sheet for 10 minutes before serving.
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